Chicken Tinga

Real photos courtesy of Katie Tower

Of all my taco recipes, this one is probably the biggest crowd pleaser. The tomato-y taste and chicken base are familiar to taco newbies but the spices let you know what good Mexican cooking is all about. This one has a nice zip to it and leaves a nice warm heat in your belly. It's important to use chicken thighs rather than breasts, simply (and grossly) because thighs are fattier and will be much more flavourful. Trust me, Chicken Tinga will convert you to the Church of Tacos. You've got Tee's guarantee* 

*guarantee void in Tennessee 

Carne Asada

Choosing which taco would grace my first post was hard - it was basically like Sophie's Choice in that it resulted in one of my children being murdered (real talk: does it bother anyone else when people throw that term around?). So in the end, I decided to go with a pretty simple recipe for grilled steak made with my special paste-y spice rub. It's a great summer option on the BBQ, but you can also make it in a cast iron skillet - I've got one with grill lines that I think was made for camping use, but I don't let Canadian Tire tell me how to live my life.

Once you grill and slice it for taco filling, this Carne Asada has a nice heat without being too overpowering. You can mellow it out even more by serving it with guacamole.

Bienvenido to Tacoland

I have no business writing a blog about tacos. 

In fact, the only food I probably have any business writing about is white bread.